Australian Gourmet Traveller - (03)March 2020 (1)

Troutwithwhitewine

androsemarySERVES 4

“Bastingwithwhitewineduringcookingstopsthetrout

fromdryingout,”saysGiovanniPilu.“Serve with a simple

salad or grilled vegetables on the side.”

Potatosaladwithchickpeas,fennel,

radicchioandanchovydressingSERVES 4

“Thisheartysaladcanbeservedasanaccompanimentto steak

or a piece of fish, or on its own as a meal,” says Pilu.

1 kgspuntapotatoes,or

otherfirm,waxypotatoes,

suchaskipflerorsmall

desiree,unpeeled

60 ml(¼cup)extra-virgin

oliveoil

2 tbspredwinevinegar

4 anchovyfillets,drained

andfinelychopped

1 tspDijonmustard

1 garlicclove,very

finelychopped

200 gm(1cup)drainedand

rinsedcannedchickpeas

1 fennelbulb,veryfinely

shavedwitha mandoline,

plustornfennelfronds,

toserve

1 smallradicchio,leaves

separated and torn

1 Addpotatoestoa saucepan

ofcoldsaltedwater,bringto

a simmerovermedium-high

heatandcookuntiltender

(30minutes).Transfertoa

strainerwitha slottedspoon

andsetasidetodrainand

coolslightly.Whencoolenough

tohandle,peelandcutinto

1cm-thickslices.Transferto

a servingbowl.

2 Meanwhile,whiskoil,vinegar,

anchovy,mustardandgarlic

ina bowlorshakewellina jar

untilcombinedandemulsified.

3 Addchickpeas,fennel

andradicchiotopotatoes,

pouroverdressingandtoss

tocombine.Topwith fennel

fronds and serve.

4 rainbowtrout(300gm

each),cleaned

1 springonion,finelysliced

2 garliccloves,finelysliced

2 rosemarysprigs,leaves

finelychopped

20 greenSicilianolives,pitted

andcoarselychopped

4 freshbayleaves

250 mldrywhitewine

2 tbspfinelychopped

flat-leafparsley

Lemoncheeks,andwitlof

andparsleysalad,toserve

1 Preheatovento180°C.

Washtroutinsideandout,

thenpatdrywithpaper

towel.Scoreontopsidewith

4 diagonalcutsthroughtothe

bone,angledtowardsthetail.

2 Placetrout,scored-sideup,

ona bakingtray.Scatteronion,

garlic,rosemaryandolives

over trout and place a bay leaf

oneachtrout.Pourover

wine,sprinklewithparsley

andseasontotaste.Roast

trout,bastingwellatleastevery

10 minutes,untiljustcooked

through(20-30minutes).Check

fleshinsidethescoreatthe

thickestpartofthefish;it

shouldbejustopaqueallthe

waytothebone.Removefrom

ovenandplacetroutona plate.

3 Pourcookingjuicesintoa

smallsaucepan,bringtothe

boil,thenspoonovertrout.

Servetroutwithlemoncheeks

and witlof and parsley salad.

54 GOURMET TRAVELLER